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From experience when people are making their mashes for moonshine, bourbon, etc, do you tend to use the whole grain or would you tend to use a meal or flour from grinding the grain.
In my moonshine I use flaked corn, this is primarily the easiest form to get here in the UK. However I know some people use corn meal.
Is corn meal better to use the flaked corn; either for flavour or ease of use?
When making bourbon, I know people who use meal or flour for the rye, corn and malted barley they use in their mash.
Is this a better way of doing it rather than using the whole the grain including husk?
Would this require less work, as the husk would not need to be removed?